Glossary

• Al Dente
  Is defined as being cooked, but a firm texture. The final cooked texture of parboiled rice is desired to be al dente, similar to the way pasta is prepared.
• Al-raza
  Arabic word for “rice”.
• Amazake
  As a beverage or ingredient in Japanese cuisine, this thick fermented liquid is made from cooked rice. See Rice Milk.
• Amylopectin
  This is a type of starch found in highest amounts in medium, short, jasmine, and waxy rice. Makes rice more tender with a greater tendency to stick or cling together.
• Amylose
  This type of starch in found primarily in long grain rice, which makes long grain rice cook up fluffy and separate with a lesser tendency to stick or cling together. Raw or uncooked grains with a high content of amylose starch tend to look translucent. Uncooked grains of rice with a low content of amylose starch look opaque.
• Arborio
  A short-grain white rice originally found in the Po River Valley of Northern Italy; used for risotto; cooks up creamy, yet firm to the bite; similar to the California-grown short-grain variety Pearl.
• Aromatic Rice
  Brown or white rice with a natural aroma and flavor similar to that of roasted nuts or popcorn. Various types grown; cooks dry and separate or moist and tender. Mahatma® Jasmine Rice, Carolina® Jasmine Rice, and Gourmet House® Jasmine Rice are aromatic.
• Arroz
  Spanish word for “rice”
• Arroz con Leche
  A popular Latin American dish: Rice with milk; Rice pudding.
• Arroz con Pollo
  A popular Latin American dish: Recipe for chicken and rice.
• Arroz Fermentado (Sierra Rice)
  is consumed in the Andean highlands and is used exclusively there in the preparation of dry rice.